Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (<i>Agaricus blazei</i>)
Sesame butter (tahini) is a common appetizer and food additive in the Mediterranean basin. Pathogenic strains and mycotoxin content are the most hazardous issues in the final product. This investigation aimed to enhance the quality and safety properties of tahini products against microbial hazards a...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/22/3691 |
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| author | Hatem Salama Ali Ahmed Noah Badr Tawfiq Alsulami Mohamed Gamal Shehata Mohamed Mahmoud Youssef |
| author_facet | Hatem Salama Ali Ahmed Noah Badr Tawfiq Alsulami Mohamed Gamal Shehata Mohamed Mahmoud Youssef |
| author_sort | Hatem Salama Ali |
| collection | DOAJ |
| description | Sesame butter (tahini) is a common appetizer and food additive in the Mediterranean basin. Pathogenic strains and mycotoxin content are the most hazardous issues in the final product. This investigation aimed to enhance the quality and safety properties of tahini products against microbial hazards and mycotoxins. Local samples of tahini were evaluated for natural contamination, including mycotoxin level determinations. <i>Agaricus blazei</i> was utilized as a bioactive source and evaluated for the bioactive content of laccase, <i>B-glucan</i>, antioxidant activity, and phenolic content, as well as antimicrobial and antioxidant potency. Two fortification ratios (0.5% and 1.0%) were chosen to apply <i>Agaricus</i> in tahini sesame as a model. Chemical composition, color attributes, sensory properties, emulsion, and oxidative stability were evaluated for the fortified samples versus the control. The results reflected increments of protein (22.91 ± 0.64% to 29.34 ± 0.96%), fiber content (3.09 ± 0.05% to 6.27 ± 0.06%), emulsion stability (84.9 ± 1.24% to 95.41 ± 0.56%), oxidative stability, and bioactive group content. The fortification process is reflected by the absence of <i>Salmonella</i>, <i>Listeria</i>, and <i>E. coli</i> bacteria from contaminated samples after 30 days of storage. The water activity for 1.0% fortification (0.154 ± 0.001) was recorded as lower than the control sample (0.192 ± 0.002). Moreover, the degradation of aflatoxins and zearalenone content was recorded during storage. The degradation ratio reached 68% and 97.2% for 0.5% and 1.0% fortifications, respectively, while zearalenone degradation recorded a decline of 26.7% and 33.7%, respectively, for the same fortification ratios. These results recommended 1.0% lyophilized mushroom fortification as a quality and ameliorative safety treatment for tahini products. |
| first_indexed | 2024-03-09T18:19:59Z |
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| id | doaj.art-ccda30e014064187a21a24137ebac967 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:19:59Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ccda30e014064187a21a24137ebac9672023-11-24T08:22:46ZengMDPI AGFoods2304-81582022-11-011122369110.3390/foods11223691Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (<i>Agaricus blazei</i>)Hatem Salama Ali0Ahmed Noah Badr1Tawfiq Alsulami2Mohamed Gamal Shehata3Mohamed Mahmoud Youssef4Food Technology Department, National Research Center, Dokki, Cairo 12622, EgyptFood Toxicology and Contaminants Department, National Research Centre, Dokki, Cairo 12622, EgyptFood Science and Nutrition Department, Food and Agriculture Science College, King Saud University, Riyadh 12372, Saudi ArabiaFood Science Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, EgyptFood Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria 21545, EgyptSesame butter (tahini) is a common appetizer and food additive in the Mediterranean basin. Pathogenic strains and mycotoxin content are the most hazardous issues in the final product. This investigation aimed to enhance the quality and safety properties of tahini products against microbial hazards and mycotoxins. Local samples of tahini were evaluated for natural contamination, including mycotoxin level determinations. <i>Agaricus blazei</i> was utilized as a bioactive source and evaluated for the bioactive content of laccase, <i>B-glucan</i>, antioxidant activity, and phenolic content, as well as antimicrobial and antioxidant potency. Two fortification ratios (0.5% and 1.0%) were chosen to apply <i>Agaricus</i> in tahini sesame as a model. Chemical composition, color attributes, sensory properties, emulsion, and oxidative stability were evaluated for the fortified samples versus the control. The results reflected increments of protein (22.91 ± 0.64% to 29.34 ± 0.96%), fiber content (3.09 ± 0.05% to 6.27 ± 0.06%), emulsion stability (84.9 ± 1.24% to 95.41 ± 0.56%), oxidative stability, and bioactive group content. The fortification process is reflected by the absence of <i>Salmonella</i>, <i>Listeria</i>, and <i>E. coli</i> bacteria from contaminated samples after 30 days of storage. The water activity for 1.0% fortification (0.154 ± 0.001) was recorded as lower than the control sample (0.192 ± 0.002). Moreover, the degradation of aflatoxins and zearalenone content was recorded during storage. The degradation ratio reached 68% and 97.2% for 0.5% and 1.0% fortifications, respectively, while zearalenone degradation recorded a decline of 26.7% and 33.7%, respectively, for the same fortification ratios. These results recommended 1.0% lyophilized mushroom fortification as a quality and ameliorative safety treatment for tahini products.https://www.mdpi.com/2304-8158/11/22/3691<i>Agaricus blazei</i>aflatoxinstahiniquality attributeschemical compositionemulsion stability |
| spellingShingle | Hatem Salama Ali Ahmed Noah Badr Tawfiq Alsulami Mohamed Gamal Shehata Mohamed Mahmoud Youssef Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (<i>Agaricus blazei</i>) Foods <i>Agaricus blazei</i> aflatoxins tahini quality attributes chemical composition emulsion stability |
| title | Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (<i>Agaricus blazei</i>) |
| title_full | Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (<i>Agaricus blazei</i>) |
| title_fullStr | Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (<i>Agaricus blazei</i>) |
| title_full_unstemmed | Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (<i>Agaricus blazei</i>) |
| title_short | Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (<i>Agaricus blazei</i>) |
| title_sort | quality attributes of sesame butter tahini fortified with lyophilized powder of edible mushroom i agaricus blazei i |
| topic | <i>Agaricus blazei</i> aflatoxins tahini quality attributes chemical composition emulsion stability |
| url | https://www.mdpi.com/2304-8158/11/22/3691 |
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